Crispy Oven Baked Potato Wedges

There's something wonderfully satisfying about the moment potato wedges emerge from a hot oven, their skins crackling under your fingers while steam rises into your face. I discovered that baking them instead of frying was the perfect compromise—all the crispy edges I craved without the guilt that comes with a deep fryer. That first batch taught me that the oven, when preheated properly and given a little patience, can deliver something just as craveable as any deep-fried version.

I made these for a group of friends on a chilly autumn evening, and someone commented that they tasted better than the fancy restaurant version we'd had weeks before. That moment of quiet validation—when homemade beats out expensive—is when I realized these wedges weren't just a side dish anymore. They became the unexpected star of the spread.

Ingredients

• Potatoes (4 large russet): Russets have the right starch content for that ideal crispy-outside, fluffy-inside texture, and their thin skins turn beautifully golden.
• Olive oil (3 tablespoons): This is your crisping agent, so don't skimp or substitute with something that burns easily.
• Garlic powder (1 teaspoon): More forgiving than fresh garlic, which can scorch; it distributes evenly and builds depth without any burnt bits.
• Smoked paprika (1 teaspoon): The secret ingredient that makes people ask what you did differently—it adds warmth and complexity without heat.
• Onion powder (1 teaspoon): Works in harmony with the garlic to create a savory backbone that feels both familiar and special.
• Sea salt (1 teaspoon) and black pepper (½ teaspoon): These aren't optional flavoring—they're the foundation that lets every other seasoning shine through.
• Dried oregano (½ teaspoon): A gentle herb that whispers rather than shouts, tying all the Mediterranean notes together.
• Fresh parsley and Parmesan (optional garnish): Fresh parsley adds a burst of brightness at the end, while Parmesan brings umami and texture to an already satisfying bite.

Instructions

Get your oven ready:

Preheat to 425°F and line your baking sheet with parchment paper or a light oil coating. A hot oven is non-negotiable here—it's what creates those crackling, golden edges you're after.

Cut your potatoes with intention:

Slice each potato lengthwise first, then cut each half into 3–4 wedges depending on size. Aim for pieces roughly the same thickness so they cook evenly—no sad, limp corners or burnt tips.

Coat and toss with care:

In a large bowl, combine wedges with olive oil and all seasonings, tossing until every piece is lightly glossed and seasoning clings to the surface. This step takes less than two minutes but makes all the difference in the final flavor.

Arrange on the sheet:

Lay wedges skin-side down in a single layer with space between each piece—crowding leads to steaming rather than crisping. Give them room to breathe, and they'll reward you with golden, crackling edges.

Bake with a strategic flip:

After 20 minutes, flip each wedge so the other side can crisp up. Return to the oven for another 15 minutes until the edges are deeply golden and the skins are practically singing with crispness.

Finish and serve:

Pull them out, sprinkle with fresh parsley and Parmesan if you'd like, and serve them hot while the magic is still happening inside.

Save

There was a moment during one dinner when my youngest reached for a third wedge and said, "These are restaurant-quality," and I realized how far these humble potatoes had come. Baked, seasoned thoughtfully, and served with genuine care, they'd become something that felt fancy without any of the fuss.

Playing With Flavor

Once you've mastered the basic technique, the seasoning possibilities open up in wonderful ways. I've swapped smoked paprika for regular paprika when I wanted brightness instead of smokiness, and added a pinch of cayenne on nights when I needed a little heat. The beauty of this recipe is that the technique stays rock-solid—it's just the seasoning that shifts to match your mood.

Potato Variety Matters

Russets are my default because they deliver consistent results, but I've had remarkable success with Yukon Golds when I wanted a creamier, buttery interior to contrast with the crispy skin. Smaller fingerling potatoes work too, though they need less cooking time, so keep a closer eye on them. The starch content of your potato choice directly affects texture, so it's worth experimenting to find your preferred balance.

Serving and Storage Wisdom

These wedges are best eaten fresh from the oven, but they'll stay crispy for about 10 minutes sitting on the counter. Leftovers can be reheated in a 350°F oven for about 8 minutes to restore some of that textural magic. I've learned that dipping sauces transform the experience—aioli adds richness, ketchup brings childhood comfort, and hot sauce turns them into something bold.

• Serve immediately with your favorite dipping sauce for maximum impact.
• Store cooled wedges in an airtight container for up to three days, then reheat gently to revive crispness.
• Double the batch and freeze unbaked wedges on a tray—bake straight from frozen, adding about 10 extra minutes to the cooking time.

Save

These potato wedges remind me that some of the best dishes aren't complicated or time-consuming—they're just thoughtfully made. There's real joy in watching people reach for another one.

Recipe FAQs

→ How can I make the potato wedges extra crispy?

Soak the cut wedges in cold water for 30 minutes before seasoning to remove excess starch, then pat dry thoroughly before baking.

→ What type of potatoes works best for these wedges?

Large russet potatoes provide a fluffy interior and crisp edges, but Yukon Gold can be used for a creamier texture.

→ Can I adjust the seasoning to make these spicy?

Yes, adding a pinch of cayenne pepper or chili powder gives the wedges a nice spicy kick.

→ Is it necessary to flip the wedges during baking?

Flipping halfway through baking ensures the wedges crisp evenly on all sides.

→ What are good serving suggestions for these potato wedges?

Serve them hot with ketchup, aioli, or your favorite dipping sauce to enhance their flavor.